6 slices of swiss roll, about 1cm thick (I use cheap supermarket raspberry version)
Plenty of sherry
200g fruit of your choice (I use frozen summer fruits, defrosted)
4 large egg yolks
15fl oz (440ml) whole milk
1 vanilla pod, cut lenghtways and seeds scraped out (but not thrown away)
1 dessert spoon of caster sugar
1 teaspoon of cornflour
1 bar of chocolate (cadburys flake is perfect)
200ml of double cream
preparation 7 mins • you cook for 14 mins •
Makes 1 medium sized trifle
Watch a 30 second preview of my cook-along video below
This is a Christmas Day classic in our house. Sponge soaked in sherry, juicy mixed fruit, homemade vanilla custard, all topped with whipped cream and chocolate. This recipe is best made the night before as the sherry will soak into the sponge and flavour everything. Making your own custard is easier than you might think too, and useful for lots of Christmas desserts. This is a two part recipe. In part one we make the base and custard and in part two we top it with cream and chocolate.
Large saucepan for the milk
Large mixing bowl for the egg yolks
Wooden spoon to stir the custard
Before you start have all the ingredients out and ready. Separate the eggs and put the yolks into a large mixing bowl. Have your electric whisk plugged in. Put a large saucepan on the hob (off the heat) and click here!
Before you start, take the trifle out of the fridge, have your whisk plugged in and the cream and bowl standing by. Now click here!